Composition of material for use in panary fermentation



rammed June 2, 1931 the'p st various disadvant a airy fermentation?abilityto secure maximum-hydration and the meaningless in quantity a:finished prodnc't 1 possiblethrough such maximum" hydration,

(Qftheflack of stable hydration and the premature staling of thefinished product cause thereb fdfthelack of a u ideal proe maximum mixinin order to a'ttain the finest and most uni ormftexture'inthe -finishedproduct, (f) the necessity of allow ins.v 91 s ferm nti Pe (9) the lackof uniformity," or wide variations, infmethods oi manipulating thedough. batch required bylthev riat on in. con existing at the f is iarifiinie d P a f mixing; a the necessity ofc'a'refnlly selectingiagrade qifgingre l ients articular reference to the eness j and uniormity of the texture desired inthe'finished product.

{,jilhe object of'thi's invention is to produce aj composition which,when used in a pre-' scribed mannerin connectiou with other ingredientsin paliary fermentation will substantially'overcome these Objectionablefeatures by 1st), assuming the primary role of anjag nc of hydration and'a'n aid-to gluten development, (2nd); acting as a protective,colloidjthe c0i 1ingling, of the various e iii i e a i nutr ltv' ll ieiil the lgg which upon the, yeast 1 gt f e b ingu eq iin red en of v pquality than"otherwise re- 'quired, and 5th) "by decreasing fermentationtime -1-thereby decreasing the dlegreefof a ml din ri y' itcquired Wherethe length of e demands thatall surroun a b e s- )?the'inipossibility'pf al- L For 3 example, the gelatin substance is productthatis desired.

a rat o,

fully c'onSidereQ -and thus simplifying-the;

' operation.

ln carryingi="out 'that partial-1:15am lir'tf:

11 ven'tion' relatin'g to the=composition of materials for 5 usein-pan'ary fermentation: I ems J -"'-"'-fi ployedibleg'gelatinpiasimilaranimalzproagesand dif f h beenv encountered "in connection itei'n;; polyv'alenti'ac'id or its-derivatives,- and a -suitablefillersuch ais starch, dex'trine, or V the 4. 5 1'1 "These 5 are used" incomposition form,- prepared in the manner and proportionsindicated"bel'ow; for -use in conjunction WlthrthB dough batch toaccomplish the results hereinbefore indicated.

"To' prepare the composition it is necessary that the ingredients Justspecified be pulverized and mixed so as to present a uniform mixture.The proportions of the various-ingredients of thecomposition may bevaried toeflfect difl'erentresults.

usually included to the extent of two parts, the filler to the extent ofthree parts, but the acid substance may be'varied to theextent of fromone-half to one;part, depending upon the 'acid' used and the degreetowhich the hydrogen ion" concentration" of the dough batchis desired" tobe raised, or the type of That i's,to secure a greater hydrogen [ionconcentration, the quantity of the 'acid'content is increased accordingto the extent of such concentration in the dough'batch desired by theparticular individual preparing the'mixture.- Briefly, this resultsincontrolling the ultimate characteristics of the finished product bycontrolling the" hydrogen .ion concentration inthe doughbatch; 7

i It is to beunderstood', of course, that none of the ingredient's'ofthe composition are to be boiled, cooked, or otherwise changed fromtheir original state prior to mixturewith the dough batch, all of theiroriginal-functions and efiicacy being thereby unimpaired and Preserved.w

The inethodof so preparing. the composition' prior to theactual mixing:with'thle efiect thereon, is of great convenience in that of thecomposition do not then have to be calculated and measured, theoperation of one-half (1%) mixin with the dough batch being solely thato measuring the required amount of the complete composition. mistakes inobtaining the proper proportions are thereby reduced to a minimum.

In order to secure the use of this composition in panary fermentation itis necessary to proceed in a definite manner. The prepared compositionhereinbefore referred to is first agitated in a sufficient quantity ofwater to allow swelling, the uantity of such composition being one andparts to each 100 parts of flour in the total dough batch to befermented. This proportion is not set, the foregoing proportion beingmerely that used in the making of ordinary soft-crusted an bread, andmay be varied according to t e proportion of gelatin and acid contentdesired in the v unfermented dough batc A sufficient quantity of yeastto produce the desired fermentation of the particular dough being usedis next agitated with the mixture until it is emulsified.

This emulsification is now introduced alon with the other usualproportions of ingredlents, excepting water, used in the regu larprocedure for panary fermentation. Water is mixed with the mass to-anextent of at least 10% ordinarily used. This proportion will beincreased as the proportion of the primary composition is increased.

The mixing of the various ingredients ofthe dough batch should now becarried on in the usual manner excepting it will be noted that due tothe increased addition of water a very soft, thin mixture is obtained.It would ordinarily be the desire of the manipulator at this point toincrease the dry ingredients in the mix. This must be avoided as it willbe noted on continued mixing of the ingre dients it finally becomes avery tenaciousmass and gradually becomes compactly formed around theagitator.

When the mixing has been completed the dough batch is placedin suitablereceptacles for fermentation, or rising. It will be noted, however, thatas the composition acts as a definite nutrient media the period of fermentation will be materiall lessened, depending upon the quantity 0materials used by the particular individual in the preparationof thedough batch as well as the other surrounding conditions ordinarilyafiecting panary fermentation.

Further, as soon as the dough mass shows visible evidence of yeastactivity the ordinary steps of preparing it for the oven should becarried out.

' It is deemed advisable at this point to make a few explanations-inconnection with the The possibility of Y the desired results in inexcess of the usual quantity physico-chemical properties of thecomposition used herein in order that the process of using it may bemore completely understood and its novelty demonstrated.

I have been able, by the composition to starch free gluten flour toobtain results show'in marked improvement both in character of nishedproduct and in the methods of manipulation over instances where glutenflour, or gluten flour with the addition. of acids or their derivatives,or both, were used without the composition. The presence of the gelatin,aided by the acid, in the composition when added to the dough mass withsufiicient water, a gradual swelling,-the subdivision (aided by themixing operation of the internal phase of the mass, and the orming of aprotective colloid around such internal phase, thereby permitting adegree of approaching the maximum. This degree 0 hydration, and itsstability accomplished through the protective colloidal effect upontheinternal phase, results in a corresponding increase in the massroduced as compare with results obtained rom the same quantity of basicingredients where this composition is not used and this more nearlycomplete hydration is lacking.

A product involving the use of this composition and process will, due tothis increased hydration, have egreater keeping qualities than thoseproduc by other means,

as well as have an appearance more nearly approaching the idealcharacteristics desired 1 0 in products of its class.

With the use of the composition in the rocess indicated, once thehydration capacity of all the ingredients has been found it is quitepossible to period. In cases where temperature increase in the mass dueto friction generated in the agitating device can be controlled,increase as high as in the usual mixing period may be obtained. mass ismixed or agitated the more nearly the perfect colloidal state isreached, thereby allowing the use of inferior grades of flour andresulting in a product of finer and more uniform texture than with lessmixing.

The composition, due to its gelatin and acid content, forms an idealmedium for yeast growth. Consequently it allows for maximum yeast growthand with the mass 20 developed to its highest colloidal state it allowsthe elimination of long fermentation stages, and variable, conditionsduring the longer. fermentation on periods usually required. Thissimplifies the matter of 125 addition of this 7 results in o hydrationor wettin 35 increase the mixing The more thoroughly the could beaccomplished I have usually employed in carrying out my invention. Thisclass of acid has been found highly satisfactory but monovalent acidsmay be used, and I therefore do not limit myself to the use ofpolyvalent acids. I have also specified certain proportions of theingre' dients used in the examples cited. These proportions are not setbut. may be varied to conform with conditions existing in the individualcase.

Having thus described my invention I claim:

1. A composition for use in panary fermentation comprising ediblegelatin and an acidulating medium.

2. A composition for use in panary fermentation, comprising ediblegelatin, an acidulating medium, and a filler.

3. A composition for use in panary fermentation comprising ediblegelatin and monobasic acid phosphate.

4. A composition for use in panary fermentation, comprising ediblegelatin, monobasic acid phosphate, and a filler.

A composition for use in panary fermentation comprising two parts ediblegelatin and one-half to one part of acidulating medium.

6. A composition for use in panary fermentation, comprising two parts ofedible gelatin, one-half to one part of acidulating medium, and threeparts filler.

7. A composition for use in panary fermentation comprising two partsedible gelatin and one-half to one part of monobasic acid phosphate.

8. A composition for use in panary fermentation, comprising two parts ofedible gelatin, one-half to one part of monobasic acid phosphate, and afiller.

9. A composition for use in panary fermentation, comprising ediblegelatin, acidulated in proportion to the hydrogen ion concentrationdesired when combined with a predetermined quantity if ingredientcontaining gluten or like protein.

.10. A composition for use in panary fermentation comprising ediblegelatin, and a filler, acidulated in proportion to the hydrogen ionconcentration desired when combined with a predetermined quantity ofingredient containing gluten or like protein. 1

11. A composition for use in panary fer- .mentation, comprising ediblegelatin, and

monobasic acid phosphatein proportion to the hydrogen ion concentrationdesired when combined with a predetermined quantity of ingredientcontaining gluten or like protein.

12. A composition for use in panary fertion desired in the 13. A methodof roducing a composition for use in panary ermentation which comprisesmixing, pulverizing, and reducing to a uniform mixture edible gelatinand an acidulating medium.

14. A method of producing a composition for use in panary fermentationwhich comprises mixing, pulverizing, and reducing to a uniform mixtureedible gelatin, an acidulating medium and a filler.

15. A method of producing a composition for use in panary fermentationwhich comprises mixing, pulverizing, a uniform mixture edible basic acidphosphate.

16. A method of producing a composition for use in panary fermentationwhich comprises mixing, pulverizing, and reducing to a uniform mixtureedible gelatin, monobasic acid phosphate, and a filler.

' 17. The process of making a composition for panary fermentation whichcomprises adding to the dough a quantity of edible gelatin, acidulatedin proportion to the hydrogen ion concentration desired in the mass,when chemically combined with the other usual ingredients.

18. The process of making a composition for panary fermentation whichcomprises adding to the dough a combination of edible gelatin withmonobasic acid phosphate, in proportion to the hydrogenion concentramasswhen chemically combined with the other usual ingredients.

19. The process of making a composition for panary fermentation whichcomprises addingedible gelatin, acidulated, to. the dough and otherusual ingredients in proportion to the degree of hydration desired inthe mass. 7 s n 20. The process of making a compositionfor panaryfermentation which comprises adding edible gelatin, acidulated withmonobasic acid phosphate, to the dough and other usual ingredients inproportion to the degree of hydration desired in the mass.

In testimony whereof I afiix my this 16th day of December, 1927.

JOSEPH W. HAWKS.

gelatin and monosignature mentation comprises edible gelatin, and afiller, and monobasic acid phosphate in proportion to the hydrogen 1onconcentration desired when combined with a predetermined quantity ofingredient containing gluten or like pro and reducing to

